Crustless condensed milk pumpkin pie is easy no crust homemade pumpkin pie from scratch without evaporated milk using sweetened condensed milk! This simple yet delicious crustless pumpkin pie sweetened with condensed milk is perfect easy dessert for Thanksgiving or even Christmas, if you are looking to make easy homemade pies for holidays! I have this easy crustless pumpkin pie using evaporated milk if you want to try the crustless pumpkin pie recipe with evaporated milk!
This pie made with condensed milk is perfect for those who are looking for simple & easy pumpkin pie recipes without crust or evaporated milk and with minimal ingredients and minimal work! This is delicious though there is no crust and even if you are a beginner or if you have never made a pumpkin pie before, you can easily make this at home if you have canned pumpkin puree and sweetened condensed milk at your home, which are the main 2 ingredients of this pumpkin pie recipe.
Since we use sweetened condensed milk to make this pumpkin pie, we can make this pumpkin pie without using any additional sugar. If you have leftover pumpkin puree from making pumpkin pie or other pumpkin recipes, you can use the leftover pumpkin pie to make pumpkin banana bread with olive oil, 3 ingredient pumpkin muffins, pumpkin banana chocolate chip muffins, moist vegan pumpkin banana bread, pumpkin spice chai tea latte, instant pumpkin pie spice coffee latte, iced pumpkin cold foam tea latte, pumpkin spice milk etc!
ingredients used to make crustless pumpkin pie with condensed milk
- ½ cup all purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- salt a pinch
- 15 oz pumpkin puree
- 1.5 cups sweetened condensed milk (equivalent to about 12 oz approx.)
- 3 tablespoons butter melted (at room temperature)
- 2 large eggs
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- butter for greasing the pan
- extra cinnamon powder a pinch, for sprinkling on top (this is optional)
how to make crustless pumpkin pie with condensed milk?
step by step instructions to make crustless pumpkin pie with condensed milk
To make the pumpkin pie batter
Step 1 - In a bowl, mix together the dry ingredients – flour, baking powder, cinnamon powder, pumpkin pie spice and salt until well mixed.
Step 2 - In another bowl, add the pumpkin puree and sweetened condensed milk, mix well to combine.
Step 3 - In a different bowl, beat the eggs very well and add the melted butter, stir well to combine.
Step 4 - Make sure the eggs are whisked very well to blend with the butter to form a smooth mixture.
Step 5 - Add the egg butter mixture to the pumpkin condensed milk mixture and stir everything well to combine evenly.
Step 6 - Transfer the wet ingredients mixture to the dry flour mixture slowly and mix well to combine the ingredients without forming any lumps. You can use a balloon whisk to mix it nicely.
To make the pumpkin pie
Step 7 - Preheat the oven to 350 degree Fahrenheit.
Step 8 - Grease a pie pan with butter and transfer the pie batter to the pan. Sprinkle the extra cinnamon powder on top, if using.
Step 9 - Bake for 55 to 60 minutes, just make sure to check after about 50 minutes of baking since oven temperatures can slightly vary for different ovens. In some ovens, you will need to bake for few more minutes (about 10 more minutes or so) for the pie to be completely baked! You can insert a toothpick at the center of the pie to see if any uncooked batter is sticking to the toothpic, if that is the case, you may bake the pie for few more minutes so it's completely cooked in the inside.
I have noticed that while making pies, the toothpick may be slightly wet when inserted into the pie, unlike a cake where it will come out dry. So, unless you have uncooked batter sticking on the toothpick, the pie should be done!
Step 10 - Once the pie is baked, quickly transfer the pan from the oven to avoid the pie from burning.
Step 11 - Allow the pie to cool down, once the pie is cooled enough, refrigerate for a couple of hours.
Step 12 - Slice and enjoy the chilled pumpkin pie as it is or with whipped cream or any topping as you like! Store refrigerated any leftovers for few more days!
Condensed Milk Pumpkin Pie (Crustless) Without Evaporated Milk
Ingredients
- ½ cup all purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- salt a pinch
- 15 oz pumpkin puree
- 1.5 cups sweetened condensed milk equivalent to about 12 oz approx.
- 3 tablespoons butter melted, at room temperature
- 2 large eggs
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- butter for greasing the baking pan
- extra cinnamon powder a pinch, to sprinkle on top (this is optional)
Instructions
To make the pumpkin pie batter
- In a bowl, mix together the dry ingredients – flour, baking powder, cinnamon powder, pumpkin pie spice and salt until well mixed.
- In another bowl, add the pumpkin puree and sweetened condensed milk, mix well to combine.
- In a different bowl, beat the eggs very well and add the melted butter, stir well to combine.
- Make sure the eggs are whisked very well to blend with the butter to form a smooth mixture.
- Add the egg butter mixture to the pumpkin condensed milk mixture and stir everything well to combine evenly.
- Transfer the wet ingredients mixture to the dry flour mixture slowly and mix well to combine the ingredients without forming any lumps. You can use a balloon whisk to mix it nicely.
To make the pumpkin pie
- Preheat the oven to 350 degree Fahrenheit.
- Grease a pie pan with butter and transfer the pie batter to the pan. Sprinkle the extra cinnamon powder on top, if using.
- Bake for 55 to 60 minutes, just make sure to check after about 50 minutes of baking since oven temperatures can slightly vary for different ovens. In some ovens, you will need to bake for few more minutes (about 10 more minutes or so) for the pie to be completely baked.
- You can insert a toothpick at the center of the pie to see if any uncooked batter is sticking to the toothpic, if that is the case, you may bake the pie for few more minutes so it's completely cooked in the inside.
- I have noticed that while making pies, the toothpick may be slightly wet when inserted into the pie, unlike a cake where it will come out dry. So, unless you have uncooked batter sticking on the toothpick, the pie should be done!
- Once the pie is baked, quickly transfer the pan from the oven to avoid the pie from burning.
- Allow the pie to cool down, once the pie is cooled enough, refrigerate for a couple of hours.
- Slice and enjoy the chilled pumpkin pie as it is or with whipped cream or any topping as you like!
- Store refrigerated any leftovers for few more days!
Nutrition
more easy holiday dessert recipes:
- easy blueberry crumble pie
- easy raspberry crisp
- easy apple cobbler from scratch
- milk cookies
- Cut out Christmas sugar cookies with sprinkles
- eggless m&m cookies
- chocolate m&m cookies
- chocolate crinkle cookies
- eggless sugar cookies
- moist fruit cake
- dense moist yellow cake
- moist chocolate cake
sweetened condensed milk vs evaporated milk to make pumpkin pie
If you have evaporated milk instead of sweetened condensed milk, you can make still make delicious, easy pumpkin pie with evaporated milk. In fact, I have this recipe for easy crustless pumpkin pie using evaporated milk here!
Evaporated milk is also perfect to make desserts like cake! Actually, I took the recipe for pumpkin pie using evaporated milk and modified it slightly to make this delicious, easy pumpkin pie with sweetened condensed milk.
The difference between condensed milk and evaporated milk is that while condensed milk is sweet, evaporated milk is not sweetened usually and so you need to add extra sugar to make the pie. Since we use sweetened condensed milk in this recipe, we do not need to add any sugar since the condensed milk is already sweet. More holiday dessert recipes using sweetened condensed milk includes instant pot rice pudding with sweetened condensed milk, 3 ingredient moist pumpkin muffins with condensed milk, instant pot tapioca pudding with condensed milk & more!
how long to bake crustless pumpkin pie with condensed milk?
This crustless pumpkin pie with condensed milk is baked for about 55 to 60 minutes in the oven. Oven temperatures can slightly vary and as a result, there could be slight variations in baking time as well. It is a good idea to check the pie at about 50 minutes mark. If the pie is not completely baked at about 60 minutes time, you may bake for few more minutes until done. Keep in mind that, unlike a cake, if you insert a toothpick at the center of the pie, it may not come out completely dry, which is perfectly. However, there shouldn't be any uncooked batter sticking on the toothpick once the pie is done.
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